Method of producing angel food batter and cake



Feb. 12, 1957 J. A. ABBOTT, JR., ET AL 2,781,263

METHOD or PRODUCING ANGEL FooD BATTER AND CAKE Filed Sept. 10, 1954FLOUR,

.7 SUGAR EGG WHlTES ACIDIFYING AGENT SALT ' FLAVOR EXTRACT AIR PRCOMPRESSOR X CONTINUOUS CLOSEDMIXER 1 pressure 75-100 lbs. psig.

DEPOSITOR temperature of better 25-50 F.

ovsu temperature 350-450'F.

time =20-15 min.

INVENTOR JOHN A ABBOTT JR. KERWOOD M. KELLY DUFFER B. CRAWFO BY Wag/Z22ATT NEY Unitd States Patent G i METHOD OF PRDDUCING ANGEL FOOD BATTERAND CAKE John A. Abbott, Jr., SouthSan Francisco,-Calif., Duifer B.Crawford, Westfield, N. L, andKerwood M. Kelly, Omaha, Nebr., assignorsto American Machine & Foundry Company, a corporation of New JerseyApplication September Ill, 1954, Serial No. 458,522 (Filed under Rule47(b).and 35 U. SJCi 118) 21 Claims. (Cl; 99'--92) This is acontinuation-in-partof our application, Serial No. 255,044 filedNovember 6, 195.1, and now'abandoned.

This invention relates to the production of angel food cake and angelfood cake batter. More specifically, we have devised a novel process andformulationfor preparing the batter for such cake and for cookingthisbatter. Batter and cake prepared according to our method and formulationdilfers substantially from conventional batters and cakes heretoforemade. For example, our batter has a stiff dry peak, whereas it is wellknown in the art that good angel food batters haveasoft wet peak. Thepeak of a batter is the formation produced by moving an object such asthe finger into and out of the batter. Soft peaks topple, whereas astiff peak maintains its form. Moreover, the baking time with our batteris relatively short as compared with the time for cnventional battersand the temperature of the bake is relatively high as compared topreferred conventional bake temperatures.

It is an object of our invention to produce a superior angel food cakeand cake batter by continuous mixing means and, moreover, to producethis batter by simultaneously mixing all of the ingredients of thebatter. It is well known to bakers that angel food cake batter must beprepared by whipping the egg whites first and then folding in the flour.In the past all efforts to add the flour before Whipping the egg whiteshave failed for the reason that the egg whites will not froth in thepresence of flour.

In making batter and cake by our method we believe that the usualleavening or gasifying agents here serve principally as acidifyingagents. It is well known that egg whites have an initial pH of about 9but foam better in the acid range. We have found that cream of tartarmakes an excellent acidifying agent; also Fleischmans Tart-O- Creamgives excellent results. Tart-O-Cream, as stated on its label, containscalcium acid phosphate, calcium sulphate, fumaric acid and starch.Several other well known substitutes have also been found to work thoughsome of them apparently are slower to reduce acidity and it isoccasionally preferable to dissolve these in advance in warm waterbefore adding to the pre-mix.

In can'ying out our novel process we have employed the following30-30-10 formula, as well as some variations wherein about 10% of theflour was replaced by corn starch to give in effect a flour weaker inprotein:

30 lbs. egg white 30 lbs. sugar 7% oz. cream of tartar 7% oz. salt Inpractice, a suitable flavoring agent may be used. We have found thatglycerine-free extracts give satisfactory results.

We pre-mix these ingredients simultaneously in any suitable manner, suchas a conventional batch mixer. However, unless the batter is to beplaced almost im- 2,731,268 Patented Feb. 12, 1957 mediately into theoven, it must at all timesremain at every coldtemperature, below 45 F.In'order to accomplish this temperature, the egg. white should initiallybe ice-frozen or nearly so. We then introduce this very cold pro-mixwith compressed air into a closed continuous mixer ata high pressure,-100 p. s. i. g. For this operation, we employ acontinuousmixer of thetype shown in U. S. Patent 2,572,049. The mix, which leaves the mixer ata temperature between 30-40 F., is gradually conducted from the mixer inan expanding nozzle and deposited in baking pans within 30 minutes andinserted into a 350-450 baking oven and baked for about 15 minutes.

Withconventional angel food cakebatters specific gravity seldom is below0.35. Aslow bake is required to raise the batter, whereas with ourmethod a very low specific gravity of 0.25' is obtained at the time ofthe mixing. and a fast bake is necessary to set the batter. That is tosay, conventional. angel food cake batters do rise during cooking hencerequire a low temperatured, slow bake, whereas our batter has alreadysubstantially expanded before it enters the oven and must be bakedrapidly to prevent collapse.

Referring to the accompanying flow sheet drawing, we show the materialstorageincluding the egg whites preferably in afrozen or near frozencondition. These ingredients are then mixed ina pro-mixer. We haveemployed a batch pro-mixer but it is evident that pro-mixing may be donein any fashion, provided a low temperature range" ismaintained. This,prermixed. batter is then fed under pressure with compressed air orother suitable gas into a closed continuousmixer. The batter emergesfrom the continuous mixer ata temperature not exceeding 40-50 F. Itshould be here noted that conventional battors are finished at 60-65 F.Our method will not tolerate such high temperatures unless the mixedbatter can be placed almost immediately into the oven. Since it is usualfor batters: to have about one-half hour floor time it must bemaintained at about a 40 temperature. At this stage: the batter has thepeculiar characteristic noted above of a stiff dry peak. it must then bepromptly deposited in pans and baked fast in a hot oven at a temperatureof 350-450 F. Although we do not know precisely why this hightemperature is required, it would appear that it sets the highly aeratedfragile foam.

The resulting angel cake has proved superior to conventional angel cakeand excels in the following characteristics: (a) lower specific gravity(greater volume per pound); (b) extremely fine texture; (0) very tenderfeel in the mouth; (d) improved shelf life; and (e) more moist-notnearly as dry as conventional cake.

We claim:

1. The process of making angel food cake comprising simultaneouslypre-mixing all the ingredients of angel food cake to form a pre-mix,reducing the pH of said pro-mix, introducing said pro-mix under highpressure into an area of intense agitation to form a mix, maintainingsaid mix at a temperature range not exceeding 50 F., and conducting saidmix gradually from said area of intense agitation and into a bake ovenhaving a temperature in excess of 350 F. to form angel food cake,

2. The process of making angel food cake comprising employing a formulaincluding frozen egg whiles, flour, sugar, glycerine-free flavoringextract, and cream of tartar in predetermined proportions,simultaneously premixing said ingredients and introducing said pre-mixunder high pressure and with a compressed gas into an area of intenseagitation, maintaining said mix at a temperature range of 20-50 F., andconducting said mix gradually from said area of intense agitation whileit is at a temperature not exceeding 50 F. to a baking oven having atemperature in excess of 35 0 F.

3. The method of making angel food cake in a closed continuous mixercomprising simultaneously whipping all the egg whites, sugar and flouringredients of the angel food cake in a closed mixer at a lowtemperature not exceeding F. to produce a batter characterized by a drystiff peak and then promptly baking said batter at a temperature inexcess of 350 F.

4. The method of producing angel food cake comprising pre-mixing apredetermined quantity of frozen egg Whites, sugar, flour, salt, creamof tartar, and glycerinefree flavoring extract, introducing said pre-mixwith air into a confined area at a pressure exceeding 75 lbs. p. s. i.g., intensely agitating said mix while in said area, conducting said mixfrom said area at a temperature not exceeding 50 F. and then rapidlybaking said mix at a temperature in excess of 350 F.

5. The method of producing an article of food comprising pre-mixing thefollowing ingredients in substantially the following parts by weight; 1part frozen egg whites, 1 part sugar, /3 part flour, part cream oftartar, ,6 part salt; introducing said pre-mix with air into a confinedarea at a pressure exceeding 75 lbs. p. s. i. g., intensely agitatingsaid mix while in said area, removing said mix from said area while itis at a temperature not exceeding F., and then rapidly baking said mixat a temperature in excess of 350 F.

6. The method of producing an article of food comprising pre-mixing thefollowing ingredients in substantially the following parts by weight; 1part frozen egg whites, 1 part sugar, V3 part flour, part cream oftartar, part salt; introducing said pre-mix with air into a confinedarea at a pressure exceeding 75 lbs. p. s. i. g., intensely agitatingsaid mix while in said area, removing said mix from said area while itis at a temperature not exceeding 45 F., and baking said mix.

7. The method of producing angel food cake batter comprisingsimultaneously pre-mixing all of the ingredients of angel food cake,introducing said pre-mix in a chilled condition under high pressure andwith a. compressed gas into an area of intense agitation, andmaintaining said mix at a cold temperature range.

8. The method of producing angel food cake batter comprising pre-mixinga predetermined quantity of frozen egg whites, sugar, flour, salt,flavoring extract and an acidifying ingredient, introducing said pre-mixwith air into a confined area at a pressure exceeding 75 lbs. p. s. i.g., intensely agitating said mix while in said area, and then graduallyconducting. said mix from said area of intense agitation at atemperature not exceeding F. to ambient pressure.

9. The method of producing angel food cake comprising pre-mixing apredetermined quantity of chilled egg whites, sugar, flour, salt, and anacidifying ingredient, introducing said pre-mix with compressed. airinto a confined pressure area, intensely agitating said mix at atemperature not exceeding 50 F. while in said area, and then graduallyconducting said mix from said area of intense agitation to ambientpressure and promptly baking in a hot oven at a temperature exceeding350 F.

10. The method set forth in claim 8 wherein the acidifying ingredient iscream of tartar.

11. The method set forth in claim 8 in which the acidifying ingredientis an organic acid.

12. The method set forth in, claim 8 in which the acidifying ingredientis an acid salt.

13. The method set forth in claim 8 in which the acidifying ingredientis fumaric acid.

14. The method set forth in claim 8 in which the acidifying ingredientis tartaric acid.

15. The method set forth in claim 8 in which the acidifying ingredientis an acid salt of tartaric acid.

16. The method set forth in claim 8 in which the acidifying ingredientis an acid phosphate salt.

17. The method set forth in claim 8 in which the acidifying ingredientis calcium sulphate.

18. The method of producing angel food cake batter comprising pre-mixinga predetermined quantity of frozen egg whites, sugar, flour and at leastone acid ingredient and introducing said pre-mix with air into aconfined area at a pressure exceeding pounds p. s. i. g., intenselyagitating said mix while in said area, maintaining said mix at atemperature range not exceeding 50 F. and then gradually conducting saidmix from said area of intense agitation at a temperature not exceeding50 F. to ambient pressure.

19. The process of making angel food cake batter comprising mixing acomposition from frozen egg whites, fiour and sweetening agent inpredetermined proportions,

reducing the pH of said composition, introducing said composition underpressure and with a compressed gas into an area of agitation to form amix, maintaining said mix at a temperature range not exceeding 50 F.,conducting said mix from said area of agitation while it is at atemperature not exceeding 50 F., and maintaining said mix at atemperature not exceeding 50 F. to form a batter.

20. The process of making angel food cake comprising pre-mixing apredetermined quantity of egg whites, sugar, flour and at least one acidingredient and introducing said pre-mix under high pressure and with acompressed gas into an area of intense agitation, maintaining said mixin a temperature range of 20-50" F.,

and then conducting said mix gradually from said area of intenseagitation while it is at a temperature not exceeding 50 F. to a bakingoven having a temperature in excess of 350 F.

References Cited in the file of this patent UNITED STATES PATENTSGarnatz Oct. 3, 1950 Lloyd Aug. 11, 1953 OTHER REFERENCES Lowe:Experimental Cookery, 1932, John Wiley and Sons, Inc. (article pp.355-372), pp. 349, 355, 360, 362, 372, and 448 relied upon.

De Gouy: The Gold Cook Book, Greenberg, N. Y.,

1. THE PROCESS OF MAKING ANGEL FOOD CAKE COMPRISING SIMULTANEOUSLYPRE-MIXING ALL THE INGREDIENTS OF ANGEL FOOD CAKE TO FORM A PRE-MIX,REDUCING THE PH OF SAID PRE-MIX, INTRODUCING SAID PRE-MIX UNDER HIGHPRESSURE INTO AN AREA OF INTENSE AGITATION TO FORM A MIX, MAINTAININGSAID MIX AT A TEMPERATURE RANGE NOT EXCEEDING 50* F., AND CONDUCTINGSAID MIX GRADUALLY FROM SAID AREA OF INTENSE AGITATION AND INTO A BAKEOVEN HAVING A TEMPERATURE IN EXCESS OF 350* F. TO FORM ANGEL FOOD CAKE.